Meatball Stew
CATEGORIES
INGREDIENTS
  • 1 lb. ground chuck
  • 1 cup soft bread crumbs
  • 2 envelopes instant onion soup
  • 1 tsp. parsley flakes
  • 1/2 cup milk
  • 2 tbsp. butter or margarine
  • 3 medium onions, chopped
  • 1 clove garlic, minced
  • 1 green pepper, seeded and diced
  • 2 tbsp. chili powder
  • 1 can (1 lb. 12 oz.) tomatoes
  • 1 tsp. salt
  • 1/4 tsp. cumin seeds, crushed
  • 1 can (1 lb.) red kidney beans, drained
DIRECTIONS
  1. Combine beef, bread crumbs, instant soup, parsley flakes and milk in a medium sized bowl. Mix thoroughly with a fork. Shape into about 2 dozen balls.
  2. Heat butter or margarine in a heavy Dutch oven. Add meatballs, half at a time then saute until evenly browned. Remove.
  3. Stir onion and garlic into drippings and saute until soft, about 5 minutes. Stir in green pepper and chili and cook for 1 minute. Add tomatoes, salt and cumin and bring to boiling. Return meatballs, cover and simmer for 30 minutes. Add beans and cook for another 5 minutes.